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Pesto Dip with Parmesan Toast

“We created this recipe at my office when we had leftover mayonnaise and pesto and weren’t sure what do to with them. We figured it out and fell in love with this no-fuss dip.” —Laurel Churchman, Waco, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    20 servings (2-1/2 cups dip)


  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
  • 1 cup grated Parmesan cheese, divided
  • 2 cups mayonnaise
  • 1 jar (8.1 ounces) prepared pesto
  • 1 teaspoon garlic powder


  • Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned.
  • In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.
Nutrition Facts
2 tablespoons: 341 calories, 27g fat (5g saturated fat), 15mg cholesterol, 419mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 6g protein.
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Average Rating:
  • PrplMonky5
    Aug 22, 2016

    This is really good but it's also rich, thick, and salty. Next time I may cut back on the Parmesan a bit. But I'll definitely make this again. I had some leftover pesto from dinner and used this as a snack later that night, with pita chips.

  • Beema
    Jan 2, 2016

    I made two versions of this wonderful recipe.. the first one exactly as the directions indicated (but on crackers, not the toast), and for the second version, I added black pepper, Cajun seasoning and about 1/4 cup tiny diced pieces of dill pickle. Both were big hits at my New Year's Eve party.

  • emiliezola
    Jul 10, 2011

    AMAZING recipe that is so versatile-- but can be used so many ways! Thanks!

  • skmanning
    Mar 2, 2011

    This is so delicious!!!!! I practically overdosed on this recipe the night I made it. My husband and 15 y.o. daughter loved it too. It would be great on a sandwich as well. Make this!